I found some gluten free brown rice noodles at the supermarket (finally) so I had to make this! The great thing about stir-frying is that you can chuck in whatever veg you have lying around (or meat, if you’re that way inclined), make it as big or as small as you need, and it takes 15 minutes to make. What makes this one special is the peanut sauce!

Ingredients:

250g gluten free brown rice noodles (dry weight)

1 head brocolli, broken into small florets

2 carrots, thinly sliced

1 red pepper, chopped

1 stick celery, chopped

1 red chilli, sliced

1 clove garlic, minced

1 tsp lazy ginger (or a 2cm piece of fresh ginger)

For the Peanut Sauce:

125g Whole Earth Smooth Peanut Butter

1 tbsp sesame oil

1 tbsp olive oil

1 tbsp gluten free tamari sauce

1 tbsp honey (or agave nectar to make it vegan)

1 tbsp water

juice of 1 lime

50g sesame seeds

Method:

Put a large pan of water on to boil for the noodles, and meanwhile chop the veg for the stir fry

Pop your noodles into the boiling water, and add your veg to a hot pan with some oil (leave the chilli & garlic out for now)

Mix together the ingredients for the sauce

The noodles and the stir fry should both only take around 5 minutes, so at the last minute, add the garlic and chilli to the stir fry

Mix the peanut sauce in with the stir fry, then drain your noodles.

Add your noodles to the stir fry pan, and mix well (the rice noodles can be a bit sticky and stubborn, but persevere for a minute) then take off the heat and serve immediately!

This was supposed to make enough for me and OH tonight, with one dish left over for lunch tomorrow, but OH liked it so much he polished it all off tonight. So it must have been good :)

Give it a good stir and let it simmer, lid on, for at least 30 mins (use this time to make some rice & chips to serve it with!)

Rice & Chips (fries…)

Get your oven nice and hot around 200 degrees

Use about 1 potato per person, I don’t bother peeling them, just wash and chop into chunks of your choice, then place them on kitchen paper to drain excess water (this will make them crispier)

Toss them in a little oil, then place on a baking tray and pop them in the oven (depending on the size of the chips, they will take 30-45 mins, so keep an eye on them and turn them now and again)

Bring a large pan of water to boil, and add 75-100g rice per person. I like to use a mix of long grain & wild rice which takes about 20 mins, but you can use any rice you fancy – just allow longer cooking time for brown and wholegrain rice. (it’s nice to throw in a handful of frozen peas while the rice is cooking – the peas add to the sweetness of the rice, and make it look pretty too…)

Take the chilli off the heat to rest for 5-10 mins before the rice & chips are ready, then when it’s all done, drain the water from the rice, take the chips from the oven, and serve!

Cooking isn’t an exact science. Use what you like and omit what you don’t like. If you want it mild, don’t use chilli and cayenne (you could chuck a bay leaf in for extra flavour). If your sauce is too watery, adding a can of adzuki beans or about 30g dry lentils is a good way to thicken it up, just allow a little longer time for the lentils to cook and keep an eye on it to make sure it doesn’t become too dry. And if you have any questions, please feel free to ask :)